Back From Vacation: Cook Your Favorite Dishes you had Overseas Part I- Italy
The summer will soon be coming to an end and many of us have enjoyed some vacation time away from work. Along with Houston Restaurant Weeks taking place this month, what better way to celebrate the month of August than by cooking your favorite dishes you had overseas. Each week, we will take a look at a different country and provide you with recipes and products you can use to cook up some chef-quality meals. This week, we start with one of the culinary capitals of the world: Italy. Mama mia!
Wolf cooktops and ranges offer some innovative products which give you the professional control to cook with confidence and ensure delicious results. The French top is one feature we are really excited about that is an essential tool for the hands-on home chef. A French top is basically a cast-iron top with one central heavy-powered burner. The center is hottest and becomes less hot as you move further and further away from the middle. The advantage of this design is that it allows you to cook multiple dishes at the same time at different temperatures. Those dishes which need to be cooked at the highest temperatures and speed are placed in the middle while those that need to be cooked slower are placed towards the edges.
If you want to give your kitchen a sophisticated Italian look, Bellmont Cabinets thermal structured surface door styles come directly from Milan, Italy. A French top by Wolf provides you with the convenience you need to cook efficiently and stir up dishes you never thought possible in your home. While the possibilities are endless, we have several recipes for you from Wolf's very own Chef Garth: start your meal off with some contemporary caprese stacks, move on to the main course with a tender 'slow roast' beef tenderloin, and finish off your splendid meal with a Wolf coffee system espresso adult milkshake. Below you can find the three recipes:
Contemporary Caprese Stacks
Executive Chef Garth Blackburn
2 bunches Basil
1/2 bunch Watercress
1/2 cup Olive Oil
1 cup Balsamic vinegar
6 Figs, optional
6 tsp Blue cheese
6 Heirloom tomatoes, sliced
12 slices Mozzarella Company FreshÂ Mozzarella
6Â slices Bacon
1 slice "Slow Roast" Beef Tenderloin
- Heat oven to Convection 400 degrees. Cook bacon on a sheet tray for 16-22 minutes until crisp. Coarse chop when cooled. Set aside.
- In a blender, pulse watercress and basil with 1/4 cup water. Heat olive oil in a pan until warm, then with blender running, add to puree. Strain and set aside.
- In a pan over medium heat, reduce balsamic vinegar with a pinch of salt to 1/4 cup.
- To assemble: On each of six plates, layer a tomato slice, a slice of cheese, a tomato slice, a slice of cheese, and one more tomato slice.
- Drizzle each salad with the basil oil and top with beef slice and chopped bacon just before serving.
3 tbsp Grapeseed oil
Salt and pepper
- Heat Wolf griddle to 400 degrees, or heat a sautÃ© pan on a medium-high burner.
- Liberally rub beef with salt and pepper and/or seasoning of choice.
- Drizzle griddle with oil and place beef on the griddle.
- Sear on each side 2-3 minutes, until deep brown.
- Insert the Convection Steam Oven probe thermometer into the center from the end of the tenderloin.
- Cook on Slow Roast in Wolf Convection Steam Oven to 135 degrees for medium rare.Â Set serving time 2.5 to 4.5 hours out from the time you want to serve.Â (No preheat necessary.)
- Immediately upon coming out of the oven, cut the tenderloin into 6 or 8 portions, season the cut sides with salt and pepper and sear each side on Wolf griddle or grill.
Wolf Coffee System Espresso Adult Milkshake
| Executive Chef Garth Blackburn|
2 shots Bailey's Irish Cream
2 shots Capitan Morgan's Spiced Rum
2 shots Kahlua
2 shots Wolf Coffee System Espresso
1/2 gallon Vanilla Bean Ice Cream